Prep: 40 mins Roast: 15 mins to 20 mins 400°F Start to Finish: 1 hr 15 mins
2 tablespoonsolive oil, plus additional for pans
12 mini pumpkins (3-1/4 to 3-3/4 inches in diameter)
3/4poundbutternut squash, peeled, seeded and cut into 1/4-inch dice
2 orange bell peppers, cut into 1/4-inch dice
1 small white onion, chopped
2 garlic cloves, minced
1 tablespoonchili powder
1 teaspoondried oregano, crumbled
1 poundground pork or ground turkey
1/4poundkale (stems discarded), coarsely chopped
1 14 1/2ouncecanchicken broth
1 15 1/2ouncecanblack beans
1/4cupchopped fresh cilantro
1. Preheat oven to 400 degree F and arrange racks in upper and lower thirds of oven; lightly oil 2 large baking pans. Cut tops off pumpkins; remove and discard seeds from bottoms. Arrange pumpkin tops and bottoms, cut side down, on prepared pans. Roast, switching pans halfway through, until just tender but not falling apart, about 15 minutes for tops and 20 minutes for bottoms.
2. Meanwhile, heat oil in a 5-quart pot over moderate heat. Add squash, bell pepper, onion, garlic, chili powder, oregano and cumin; cook, stirring, until vegetables are softened, about 4 minutes. Add pork and cook, stirring and breaking up clumps, until no longer pink, about 6 minutes. Stir in kale, broth, and beans; simmer, stirring occasionally, 15 minutes. Stir in cilantro; salt and pepper to taste. Spoon into pumpkins and top with lids. Makes 12 servings
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.